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After enjoying the fondue in bread so much, I decided to try a soup in bread this time.

Picking the right soup seemed tricky though, as tastes quite differ in my household. As there’s one onion lover/mushroom disliker and one onion disliker/mushroom lover, I simply decided to make two different soups and breads.

Onion Soup in Onion Bread and Porcini Soup in Porcini Bread

The bread is actually the same recipe as in the Creamy Tofu Fondue in Bread, just a smaller amount of dough and additionally some onions/porcini powder:

Ingredients:

bread:

400g white flour

1 level tablespoon of dry yeast

1 level tablespoon sugar

1 teaspoon salt

ca 350ml lukewarm water

for the onion bread additionally roasted onion cubes from 1/2 onion

for the porcini bread additionally 1- 2 teaspoons of powdered porcini

porcini soup:

1-2 tablespoons oil

80g fresh or frozen porcini

1 tablespoon flour

50g soy cream

1 soup cube

500ml water

onion soup:

1-2 tablespoons oil

1,5 onions (200-250g)

1 tablespoon flour

50g soy cream

1 soup cube

500ml water

Preparations:

cube onions

defreeze porcini or wash and cube if fresh

dissolve soup cubes in boiling water

Cooking:

bread:

mix the dry ingredients

add water and knead dough thoroughly until it’s smooth

let rise on a warm place for about an hour

divide dough in two even pieces

add roasted onions to one dough, porcini powder to the other

knead again, eventually you will have to add more flour or water, if the new ingredients change the texture of the dough too much

form two round loaves and put them on a greased baking tray or on a baking sheet

left: porcini bread, right: onion bread

preheat oven to 180°C/350°F while you let the loaves rise for another 10-15 minutes

put loaves in oven and bake for ca 30 minutes until they are done

while the bread is in the oven, cook the soups

when bread is done, take it out of the oven, brush surface with water and let cool off for a couple of minutes

cut a round hole in the top and remove the lid

hollow out the loaves and fill with the soups, which should now be done as well

optionally season onion soup with pepper, porcini soup with thyme

put the lid back on top

brush each top of loaf with some soy milk, wrap bottom half of loaves in tin foil and put in the oven for about 5-10 minutes at 180°C/350°F to make the top crispy

serve immediately

porcini soup:

heat oil in pot

add porcini and roast until they are tender and juicy

add 1 tablespoon of flour, roast a little more

add 500ml soup, let simmer for 15-20 minutes

add soy cream, let simmer for a couple of minutes more

when soup is done, it can be filled in the loaves right away

if you want the soup to be more creamy,put half of it in a blender and puree it, then mix together with the rest again

Porcini Soup in Porcini Bread

onion soup:

heat oil in pot

add onion cubes and roast until they are tender and brown

add 1 tablespoon of flour, roast a little more

add 500ml soup, let simmer for 15-20 minutes

add soy cream, let simmer for a couple of minutes more

when soup is done, filled in the loaves right away

if you want the soup to be more creamy, put half of it in a blender and puree it, then mix together with the rest again

Onion Soup in Onion Bread

Of course you can skip the whole bread thing and eat the soups from a plate, or put any other soup you like into the bread.

This time I wanted to use some potatos, so I chose this bake. I found the recipe on the internet, but I had to make a couple of changes due to limited ingredients and a different taste than that of the original creator.

Maybe that’s why the outcome was not satisfying – it was ok and tasty as well, but just not worth the effort.

potato covered bake

Ingredients:

7 potatos (~800g)

120g white mushrooms

100g veggies (I used frozen carots, corn and peas)

80g soy flakes

some garlic chives

1 bulb elephant garlic,grated

2-3 tablespoons oil

1-2 teaspoons nutritional yeast

1-2 tablespoons mustard

some soy sauce

some soy milk

salt

pepper

nutmeg

apeka for the crust

soy-veggie-mixture

Preperations:

cook, peel and mash potatos

let soy flakes soak in some hot water

defrost veggies (or wash and cut to small pieces if you use fresh ones)

preheat oven to 200°C/392°F

covered with potato

Cooking:

heat oil in a big pan

add garlic chives and elephant garlic, roast gently

add soy flakes, veggies, mushrooms, fry for a couple of minutes

add soy sauce, mustard, salt and pepper

fill soy-veggie-mixture in a fitting casserole dish

mix potatoes with some soy milk, the consisteny should be easy to spread, but not too liquid

This year was a good year for mushrooms – or so I have been told, as I don’t go picking mushrooms myself.

But as I have a passionate mushroom hunter in the family, I was provided with lots and lots and lots of mushrooms, mostly porcini, frozen, dried and powdered.
As those take up a lot of room, I decided to make a very mushroomy meal today, and started with the vague idea of a pancake.

This was the outcome:

Ingredients:

pancakes:

100g flour

1/2 teaspoon baking powder

1 teaspoon porcini powder

1 teaspoon potato starch (by accident – I wanted to use 2 teaspoons of corn starch and only found out, it was the wrong starch after mixing in the first teaspoon)

Heat oil in a big pan, but don’t let it get too hot. Pour some batter in the pan and fry on both sides (batter should suffice for 4 big pancakes).

Porcini, a pancake and pancake batter.

Filling:

While frying the pancakes, remove the dried porcini from the hot water. They should be soft now. Squeeze them carefully to remove more water, then cut them to smaller pieces.

Heat 2 tablespoons of oil in another pan (I used selfmade porcini oil – dried porcini have been steeping in it for over 3 weeks). Put the porcini in the hot pan and roast for a couple of minutes.

Porcini oil

By now all of the pancake batter should have been turned into pancakes, so you can put them on a plate and fill them with the roasted porcini.

Actually you could stop here, the sauce is optional. But as I had dark, porcini-smelling soaking water left, I decided to additionally make a sauce to use it up.

So for the sauce, heat a tablespoon of oil in the small pan, then add two tablespoons of flour. Let the flour get some colour, then stir in the soaking water. Add 100ml of soy milk and let boil for a few minutes. Add salt and porcini powder, then pour the sauce over the pancakes.